I think cooking is also exploration. That’s why for years I have been dealing with projects that tackle food from new perspectives. I found a new way of conveying happiness to people trough food writing.
In 2015 I published Da uno a infinito for Gribaudo/Feltrinelli.
My second release – La Rivoluzione del Gusto, a bilingual edition for Mondadori (november 2017) – I bring to light a new use of extraction in the kitchen, literally revolutionizing the world from deglazing and cooking bases to cook in a healthier, faster and more tasty way.
Today, content is the marketing backbone, so it is very important to always offer its users new and current content. If your company produces food, the best way to advertise and sell it is to entrust it to a chef.
Help the customer to develop content based on specific business goals suitable to the main consumers, starting from the creation of visual content such as photos and videos, to the creation of recipes.